One of the few fruits I had never used in canning were plums. I had a batch of them in the fridge and I was afraid I wouldn’t be able to eat them all before they went bad. I pulled out a couple of canning books and saw that I had just enough plums to make a small batch of jam. Perfect! The plums were the small, black Italian plums, and they tend to be on the tart side. I like tart jam and I figured, how bad could it be, I like plums, I like these plums, all I really was doing was adding some sugar and pectin……what the heck.
I got ten jars out of the batch, just enough to taste it and see if it is worth making in larger quantities for next year. I have already given away several jars and received some great feedback. I think this would be a great condiment for venison, a little tart, a little sweet to balance out the gaminess of the meat. I also think it will pair nicely with duck breast. I can’t wait until the weather gets a little colder and I can try both meats with the jam. I love opening a jar of summer goodness in the dead of winter, it transports me back to sunny, warm, weather when the days are short, cold, and dark. Happy summer canning!